The Grillo grapes come from vines that are over 20 years old and grow in western Sicily, in Contrada, in Samperi and in Marsala on limestone and sandy loam.
Careful manual selection of the clusters and gentle pressing, followed by 48 hours of cool fermentation with the wine's own yeasts in stainless steel tanks. This is followed by a further 12 months of storage in French barriques with regular bâtonnage.